How do they do that?

I have, over the years, been able to eat a number of things others disdain.  Piglet ears?  No problem!  Haggis?  Sure!  Brioche a la roy?  Absolutely.  Vienna-style fried chicken?  Ducks' feet?  Yum!  Chitterlings?  Sign me up.  You would think that I would qualify for the Iron Stomach Award.

Then, on the other hand, you've got anything canned from Hormel,KFC or Dead Lobster.  Ugh.  I don't know exactly what the big restaurant chains do to make their food so indigestible--huge amounts of oil, white flour, and sugar are of course probably involved--but there are some amazing depths of indigestibility that have been achieved by those fellas.   Do they have chemists working all day to figure this out?